The world’s first luxury un-aged Whiskey Manhattan Moonshine hosted a Jazz Night Thursday, January 14, 2016 at Analogue, a cocktail bar in Greenwich Village. Attendees had their choice of delicious Manhattan Moonshine cocktails created by the mixologists at Analogue especially for the event. Along with the cocktails, the night featured live jazz courtesy of the Manhattan Moonshine band, which was by local cabaret legend Marissa Mulder and featured a special performance by the Manhattan Moonshine’s Founder & CEO, William Kehler. Notable attendees of this special jazz night included: Domenico Vacca, Terry George and Margo Manhattan.

The Fourth Annual Supernova Ball Drop took place at Novotel’s Supernova, the recently redesigned, sophisticated event space with a heated outdoor terrace which provided spectacular views overlooking the world-renowned Times Square New Year’s Ball Drop.

Guests ticked Times Square New Year’s Eve off their bucket lists in style both inside the venue and outside on its 5,700 square foot terrace that provides unblocked views of the ball drop. The event each year attracts New Yorkers and international revelers, who travel from more than 15 countries to experience the magic and energy of Times Square.

This year’s entertainment program at Supernova featured aerial acrobatic performers who entertained guests with a Cirque Du Soleil-inspired show, and famous DJ Pollux Star (a.k.a. “the People’s DJ”) who spins the best tunes as guests hit the dance floor. Additionally, revelers enjoyed VIP table service, a six hour premium open bar and a midnight Champagne toast along with gourmet passed hors d’oeuvres and succulent sweets. The elegant venue’s unmatched ambience and energy was enhanced by the spectacular audio-visual art installation Drop Art by Israeli New Media Artist Racheli Dantess. Drop Art is a video camera-based interactive application that investigates the space between the virtual and the real, plus the interaction between human movement and technology where images captured by the camera are translated to numerous visual images and effects which are projected on the wall and blend with the ambiance of the place.

Fawaz Gruosi, Founder and Creative Director of de GRISOGONO, well known for its international, jet-set clientele, hosted a holiday cocktail party on Wednesday, December 9th, 2015 at the jeweler’s Madison Avenue boutique.

de GRISOGONO, founded in 1995 by internationally renowned designer Fawaz Gruosi, has earned a reputation of being one of the leading jewelers and watchmakers in the world with a clientele including Ben Affleck, Uma Thurman, Lenny Kravitz, Sharon Stone, Kate Moss, and Naomi Campbell. Additionally de GRISOGONO is also carried in leading luxury retailers including Bergdorf Goodman and Neiman Marcus. The brand prides itself of creating innovative, one-of-a-kind pieces with dynamic gemstones including amethysts and black diamonds.

After leading the kitchen at Bobby Van’s Steakhouse, Christopher Miller is launching Four Cuts Steakhouse, which will be his first flagship restaurant.

A Brooklyn native, Chef Miller has over 20 years of culinary experience. Upon receiving his culinary degree from the University of Washington, Chef Miller took his first positions at Mortimer’s and Ben Benson’s Steakhouse. After working in those esteemed restaurants, he became the Executive Chef of Bobby Van’s, a position he held for over 13 years where he developed a reputation in New York as the “steak whisperer.”

Four Cuts, named after the four traditional cuts of steak – the ribeye, the strip, the tenderloin and the t-bone – will offer diners traditional steakhouse cuisine in an intimate setting. The operation of the restaurant will be led by its General Manager Rodolphe Siffredi, who most recently worked as a steakhouse consultant for both Desmond’s Steakhouse and Parca Prime Steakhouse.

Four Cuts’ space in the Sutton Place neighborhood, was completely re-designed by C3D Architecture, which set out to create a unique look for the Four Cuts space by combining the sleek look of modern design with rustic elements associated with traditional steakhouses to create an elegant, welcoming dining room. In addition, Marlaina Deppe of Novo Arts is providing a special wall garden, which has been installed on the columns in the main dining room. Franco Lucic of LMF Group designed the walnut wood paneling featured on the restaurant’s walls and on its columns, which accentuate the wall gardens. Along with the wall gardens and wood paneling, there will be custom artworks for guests to admire on the walls of the restaurant.

To sate the thirst of diners, Four Cuts has enlisted the help of Mike Veckovic to construct a special cocktail program. With over 18 years bar and restaurant experience, Mike has previously created cocktail programs for numerous New York institutions including the Hudson Hotel, Morgan Group Hotels, Grace Hotel and for Andre Balazs Properties. Known for his new age spin on classic cocktails, diners will be able to enjoy specialty cocktails such as the Hemingway Daiquiri with Rum, Maraschino, Fresh Lime and Grapefruit or the Sazerac with Rye, Absinthe and Peychaud Bitters. In addition to the cocktail program, Four Cuts will have an extensive wine list with 75 percent of the varietals coming from Napa Valley region in Calfornia to provide a robust compliment to the cuisine.

When guests sit down for dinner, they are able to enjoy a wealth of traditional steakhouse classics from Executive Chef Christopher Miller’s menu. Working side-by-side with Chef Miller will be Sous Chef Joaquin Linares, formerly of Wolfgang’s Steakhouse and Benjamin Steakhouse. Diners may start their meals with Four Cut’s signature Seafood Platter which includes jumbo lump crab meat and shrimp served with cocktail sauce, lemon and mustard. For a main course, guests may enjoy signature steak cuts such as the 28 day aged Prime NY Sirloin Steak. If you are looking for a decadent, romantic meal for two Four Cuts serves a decadent Porterhouse for Two or More served with your choice of sauces including cherry peppers and onions, barolo wine, truffle butter or Chef M’s Signature secret sauce. In addition to steak fare, Chef Miller will be serving his signature “blackboard” specials including Veal Chop with a grilled apple jack gastrique with sautéed wild mushrooms and Red Snapper sautéed with a beurre blac burnoise over a vegetable hash.

Prominent New York White Collar criminal defense attorneys Douglas T. Burns, Esq. and Randy Scott Zelin celebrated their first year of working together at The Princeton Club of New York on Wednesday, October 14, 2015.

Both Burns and Zelin are highly sought after legal commentators appearing on Television and Radio networks such as Fox News, CNN, CBS, WPIX11, 20/20, HLN, Fox Business News, Bloomberg, WOR weekly and are frequently quoted in leading newspapers including the Wall Street Journal, New York Times.

After years of providing expert commentary and insight on high profile court cases, they began working together professionally off screen to collaborate on winning some of the most high profile business crime and fraud cases of our time.

Douglas Burns was a federal prosecutor for the U.S. Department of Justice in the Criminal Division of the Eastern District of New York for nine years prior to joining the private sector and establishing his firm, Douglas T. Burns, ESQ. where he specializes in the White Collar criminal defense practice and complex litigation. Randy Zelin served as an Assistant District Attorney of Nassau County prior to establishing his private practice Randy Scott Zelin PC. in 1991. Within his practice, he specializes in White Collar criminal defense and represents business organizations, boards of directors, special committees, professionals and individuals in complex fraud and business crime cases.

Hamptons eatery Osteria Salina has introduced its Sicilian Supper Sunday menu every Sunday from 4:00 PM until 8:00 PM. Known for its Authentic Sicilian fare and its farm-to-table approach, Osteria Salina offers patrons a fresh and delicious family style menu for the set price of $45 per person, $25 for children 18 and under and is complimentary for children under 10, which will include a multi-course meal that can be enjoyed by the entire table.

Restaurateurs Cinzia and Tim Gaglio have prepared an enticing menu which is meant to be shared among loved ones. Guests will have the opportunity to choose between two Antipasti, a choice of two Primi, Insalate, a choice of three Secondi and Contorni for the table. The kitchen lead by Executive Chef Cinzia Gaglio is committed to quality fresh food and uses only the finest local products as they support farmers and fishermen. The menu will also feature signature dishes such as the Insalata Salina, a salad made with mixed baby greens, chickpeas, ricotta salata, tomatoes and cucumbers, the Polpette, a savory dish made with Salina meatballs served with pomodoro sauce and pecorino sicilano and Handmade lasagna with mozzarella, Reggiano parmigiano cheese, hand dipped old fashioned ricotta, with Cinzia’s pomodoro sauce. For dessert, guests will be served a refreshing ice-cold anguria (watermelon) as an invigorating way to end the meal. Reservations are recommended.

About Osteria Salina:

A stunning new location for the established masters of Sicilian cuisine at Osteria Salina. After three years of creating a loyal following and serving authentic Sicilian dishes highlighting the specialties of Salina located in the Aeolian islands, Osteria Salina has moved from 95 School street in Bridgehampton to 108 Wainscott Stone road in Wainscott. The new Osteria Salina has undergone a thorough refurbishment that has restored the grandeur of this iconic location known formerly as Sapore di Mare. Experience the intimate private dining room, La Saletta. Enjoy the Georgica Room with panoramic views of bucolic Georgica Pond. Socialize in the main room against the backdrop of a castle-like fireplace a hand hewn beams. Osteria Salina’s features include a wood burning pizza oven in addition to a classic baby grand piano bar lounge, and will continue its tradition of serving fresh, clean local fare coupled with genuine Sicilian hospitality. Helmed by Executive Chef & Owner Cinzia Gaglio and Host Tim Gaglio, the restaurant can now accommodate private events; guests will enjoy live entertainment in the piano lounge and dine in one of its many old world dining rooms.

Renowned Il Valentino is launching a more intimate eatery on the Upper East Side with a new name to match- Il Valentino Osteria.

The original location of Il Valentino was in the Sutton Hotel, where the elegant spot was a frequent hangout of celebrities, business impresarios, political figures and utilized for UN events. When the hotel decided to make a change, Restauranteur Mirso Lekic plotted out to find a location that is close to the original, and found that in its new location, on the corner of 59th Street on 1st Avenue.

Lekic with the help of Dan Sehic of C3D Architecture, undertook a massive renovation of the space to make sure that the restaurant was a beautiful, casual place to enjoy that fused together traditional and modern design elements to create an elegant dining room. Each tabletop and each of the chairs designed by Franco Lucic of LMF Group are crafted from Mango Wood while the table and chair legs are a contrasting metal design. Along the walls is a line of banquettes designed in leather with gold threading detail accentuating the rich and rustic feel of the environment. The bar-top and window seating is an elongated wood table with metal barstools.

In this new location Il Valentino Osteria’s Executive Consulting Chef Erminio Conte, formerly the Executive Chef of Serafina, and Sous Chef Lauro Sucuz, formerly of Petaluma and Elios, are crafting a menu of delicious Tuscan delicacies the original was known for. In the back of the main dining room lies the restaurant’s greatest gem – its brick oven. Visible at all corners of the space, each day the restaurant freshly bakes all of its breads and pizzas for signature dishes including its signature Truffle Pizza with Fresh black truffle, fontina cheese, ricotta, homemade fresh mozzarella, truffle oil.

In addition to the fresh baked breads and pizzas, Executive Consulting Chef Erminio Conteprepares handmade pasta with homemade sauces ensuring that any dish made is perfectly fresh. Signature dishes including the Cavatelli al Porfumo with homemade pasta shells tossed with tomatoes, mozzarella and fresh basil or the Pasta Nera con Gamberi e Asaparagi with black tagliolini with shrimp, asparagus and tomatoes. Along with to delectable pastas, the entrée dishes are equally as enjoyable.

Diners have the option feast on delicious dishes including the Salmone alla Griglia, a grilled salmon served with grilled vegetables, or the Petto d’Anatra Arosto, duck medallions, sweet potato puree and apple gremolata that will remind you of the original Il Valentino, and keep you coming back for more.

Il Valentino Osteria is located at 1078 1st Avenue at 59th Street is from 10:00 AM to 11:00 PM Monday-Saturday and 10:00 AM- 10:00 PM Sundays. For reservations or more information, please call 212- 784-0800 or visit www.ilvalentinonyc.com.

“Sophia Ruan Gushée‘s A to Z of D-Toxing: The Ultimate Guide to Reducing Our Toxic Exposures is exactly that: a comprehensive guide to common household products that may harbor dangerous chemicals and toxins hidden in their ingredients. Her in-depth research makes this book a helpful, easy-to-read manual for any head of household concerned with reducing toxins in everyday life.”

– Frank Lipman MD, New York Times bestselling author of The New Health Rules

The culmination of years of research, A to Z of D-Toxing: The Ultimate Guide to Reducing Our Toxic Exposure is a practical handbook for navigating the many toxins in the environment, and offers ways to minimize the risk of experiencing their potentially negative side effects. Author Sophia Ruan Gushée wrote this comprehensive reference manual for individuals and families interested in learning more about the toxins that have been introduced into commercial use over the last several decades, and outlines her method for reducing exposures.

Gushée decided to publish her findings in order to give others access to the studies, facts, and statistics she amassed over many years, much of which is difficult to find and, often, even more difficult to understand without expert guidance.

“Inevitably, this journey has changed me profoundly,” says the author. “Most obvious, it has empowered me. I finally have the lay of the land that I’ve wanted — a road map of my family’s potentially toxic exposures (especially those that are avoidable) — so that I have the information I need to formulate a game plan that suits my family’s unique environment and lifestyle.”

The book, to be published this fall, includes scientific exploration of climate change, the potential dangers of common household cleaners, and ways in which children are particularly vulnerable to toxicants in their environments, along with a step-by-step plan to begin the process of detoxifying one’s lifestyle.

Publication date: October 20, 2015; $29.95; currently available for pre-sale at Amazon. Please let us know if you would like to receive a galley and/or copy of the book.

About Sophia Ruan Gushée

Sophia Ruan Gushée is a mother of three who, upon leaving a career in investment management to spend more time with her children, began a journey to build the healthiest and safest environment possible for her family. This mission to become a truly conscious consumer led her into five years of research on the many toxins we are exposed to and the possible effects of these substances on our lives. Sophia earned a Bachelor of Arts from Brown University and a Master in Business Administration from Columbia University. She is also a certified yoga teacher, living in New York City with her family.

Seven-time Grammy Award winning icon and legend Gladys Knight wants to carry fans away as she announces the release of her upcoming dance single, “Just A Little”. The upbeat jam, produced by Grammy Award winning producer, Symbolyc “S1” One (Kanye West, Beyonce, Jay-Z) and written/vocal produced by R&B crooner and Knight protégé, Avehre, will be released on Friday, September 25th, 2015. “Just A Little” is the first mainstream dance record from Knight in nearly twenty years. The song serves as the lead single from her twelfth solo studio album slated to be released in 2016.

Knight is no stranger to the dance floor. Viewers saw as she hit the floor on the 14th season of the popular show “Dancing With The Stars”. Songs such as “Taste of Bitter Love” and “It’s Better Than A Good Time” are considered dance/disco essentials. Flash forward to 2015 and Knight partnered with S1, who is known for hits such as Kanye West’s “Power” and Beyonce’s “Best Thing I Never Had”, to craft her upcoming LP. By celebrating and highlighting music of the past, present and future, Knight has called the sound the #G70Series. The G70 Series is in celebration of the last 70 years of music and culture. The G70 Series is a blend of gospel, soul, funk and sonically refreshing sounds that are nostalgic yet forward-thinking. “Just A Little” features live instrumentation, horns and percussion while Knight’s voice coos listeners into dancer’s paradise.

“It don’t matter who you are / Love can carry you away / Just keep shining you’re a star / Golden like a Summer day,” sings Knight on the infectious pre-chorus. Bassist, Nigel Rivers, who’s played for the likes of John Legend and Erykah Badu, assists on the uptempo groove.

“S1 and I have been cooking up something that we believe will go down in history,” exclaims singer-songwriter Avehre. “This album will feature some of the biggest names in musical history; both past and present. It’s an honor to be a part of the future working on this album.”

“We just wanted to have fun,” says Knight. “Most of the singles I’ve released prior to ‘Just A Little’ were ballads. I wanted something new. Something that we could dance to.”

If “Just A Little” is a taste of what is to come from Knight’s forthcoming LP, it’s no surprise that listeners will be asking for a second helping. “Just A Little” is available for pre-order (https://itun.es/us/p_Yb-) and will be provided on all digital platforms. Look forward to the single hitting airwaves the beginning of October. Knight plans to release the video for the single as well. In addition to the LP to drop in 2016, Knight is also the newest ambassador for VH1’s “Save The Music” Foundation. The foundation, established in 1997, is a nonprofit organization devoted to restoring musical programs and raise public awareness about the importance of music and a child’s education.

Upper East Side hotspot T-Bar Steak & Lounge, which has been warmly embraced by New Yorkers since it first opened its doors in 2007, is noted for its perfect execution of classic dishes. The restaurant’s Executive Chef Ben Zwicker, previously of the Four Seasons, Aureole and Petrossian, makes T-Bar’s classic steakhouse fare relevant and exciting, while also putting his unique twist onto other classic dishes.

Owner Tony Fortuna celebrated 20 years of owning the space on the corner of 73rd and 3rd Avenue in April 2015, previously known as The Lenox Room. T-Bar is a well-loved mainstay, still buzzing with its loyal following night after night. Fortuna says there is no magic formula to achieve this sort of long-running success. “I think guests trust our kitchen and love our relaxed but vibrant atmosphere.”

Diners are able to begin a meal at T-Bar with its unique spin on chicken wings Angel Chicken Wings with a Tamarind Glaze, or enjoy its classic take on Guacamole to split with the table. T-Bar also redefines the classic Kale Salad by including apple and sesame into it while drizzling it in a sumptuous chili-lime vinaigrette. Also available on its delectable appetizer menu are the popular Seared Spanish Octopus, Yellowfin Tuna Tartar, and Vietnamese Shrimp Roll.

A meal at T-Bar Steak & Lounge would not be complete without ordering a favorite from The Steak Bar, which features an impressive range of superbly-cooked Certified Black Angus Cuts of beef including its Black Angus Porterhouse for two served with your choice of Steak Sauce, Béarnaise Sauce or Poivre Sauce. T-Bar offers wealth of additional American classics including its signature Crusted Tuna served with Soy, Wasabi Rémoulade and Seaweed Salad or its Roast Free Range Chicken with truffle jus.

Cap the evening off with irresistible desserts like the must-have Banana Parfait Mille Feuilles, with coconut and caramel sauce or the decadent Chocolate Sundae served with brownie, chocolate sauce and cream.